Foodily

May 21, 2021
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These gluten-free, sugar-free, and low-fat Vanilla Cupcakes will restore your faith in gluten free baked goods. They’re so soft and fluffy and taste just like all cupcakes should — rich and sweet with comforting tones of vanilla bean in every bite!

Ingredients

136g (1 cup) Sweet White Sorghum Flour
120g (1 cup) Oat Flour
2 tsp Double-Acting Baking Powder
¼ tsp Baking Soda
¼ tsp Salt
1¼ cups Unsweetened Vanilla Almond Milk
246g (1 cup) Unsweetened Applesauce
96g (½ cup) Granulated Erythritol
2 Large Egg Whites
2 tsp Vanilla Paste (vanilla extract works too)
2 tsp Natural Butter Flavor
1 tsp Liquid Stevia Extract
1 tsp Almond Extract

Instructions

Preheat the oven to 350 degrees Fahrenheit and line your cupcake pans with 14 parchment paper or silicone liners (or you can spray the tins with cooking spray, but I think these will stick to traditional paper liners).
In a small bowl, whisk together the sorghum flour, oat flour, baking powder, baking soda, and salt.
In a stand mixer bowl with beater attachment, add the almond milk, applesauce, erythritol, egg whites, vanilla extract, butter flavor, stevia extract, and almond extract. Mix on low speed for about one minute.
Turn off the mixer, dump in the dry ingredients, and return to low speed. Increase speed to medium and mix until almost completely smooth. Scrape down the sides of the bowl and mix one last time.
Scoop batter into prepared cupcake pans and bake for ~25 minutes, or until the surface of the cupcakes spring back when tapped. Transfer cupcakes to a wire cooling rack and let cool completely. Frost and serve!

Recipe Notes

I frosted my cupcakes with the Chocolate Frosting recipe from my Naughty or Nice Cookbook and added ~1 cup or so of shredded coconut to it. I just eyeballed it. Another good frosting option would be Miss Jones Organic Chocolate or Vanilla Frosting!

Content retrieved from: https://dessertswithbenefits.com/healthy-gluten-free-vanilla-cupcakes/.